Construct · 1 fields · 1 citations

12D concept: a standalone construct

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Food microbiology

the minimum thermal process for low-acid canned foods, sized to cut Clostridium botulinum spores by twelve decimal reductions.

In food microbiology, 12D concept refers to the minimum thermal process for low-acid canned foods, sized to cut Clostridium botulinum spores by twelve decimal reductions. This meaning comes from Esty (1922) in Journal of Infectious Diseases.[1]

Unit
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Nearby constructs

process3 fields · 3 citationsjingle · one word, three constructs

References

Esty, J. R., & Meyer, K. F. (1922). The heat resistance of the spores of B. botulinus and allied anaerobes. XI. Journal of Infectious Diseases, 31(6), 650-663. https://doi.org/10.1093/infdis/31.6.650

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